Thanks for the offer NRA4LIFE, but our small Bay Laurel Tree in the pot out on the porch keeps us always trying to figure out new ways to use all our Fresh Bay leaves.
(Have you tried this recipe before?)
Doug
Bay Laurel Ice Cream Recipe
2-3/4 cup whole milk (or half-and-half)
3/4 cup heavy cream
3/4 cup organic sugar
4 egg yolks
8 fresh bay laurel leaves, sliced (you can use dried, if fresh leaves aren’t growing rampant at your house)
a pinch of salt
In a small saucepan, whisk together the milk, cream and 1/2 cup of sugar. Add the bay leaves and bring to a boil over medium heat.
Remove from heat, cover and let steep for 30-40 minutes.
Strain the mixture through a fine mesh to remove the bay leaves. Bring back to a low simmer under medium low heat.
Meanwhile, in a bowl whisk together the egg yolks, salt, and remaining 1/4 cup of sugar. Slowly drizzle and whisk in the hot milk mixture a little at a time. Pour the mixture back into the sauce pan and cook for a few minutes, stirring constantly, until it coats the back of a wooden spoon and you can draw a line through it.
Strain the mixture through a fine mesh strainer and into a storage container. Chill in the refrigerator for several hours or overnight, until completely cooled.
Freeze the ice cream in an ice cream machine and transfer to a container and freeze.
Garnish with a small bay leaf if desired.
